Roasted Cauliflower and Chickpea Quinoa Salad with Lemon Tahini Dressing

This Roasted Cauliflower and Chickpea Quinoa Salad with Lemon Tahini Dressing is a delicious and nutritious meal that is packed with protein, fiber, and flavor. It’s easy to make and can be served warm or cold.

Cooking Equipment:

Baking sheet Small bowl Large bowl Whisk

Preparation Time:

10

Cooking Time:

Total Time:

35

Cuisine:

Mediterranean

Keywords:

Keywords:

Roasted Cauliflower, Chickpea, Quinoa, Salad, Lemon Tahini Dressing

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

1 head of cauliflower, cut into florets
1 can of chickpeas, drained and rinsed
1 cup of quinoa, cooked
2 tablespoons of olive oil
1 teaspoon of garlic powder
1 teaspoon of paprika
Salt and pepper to taste
2 tablespoons of tahini
2 tablespoons of lemon juice
2 tablespoons of water

Cooking Instructions:

Preheat the oven to 400°F (200°C).
Place the cauliflower florets on a baking sheet and drizzle with olive oil. Sprinkle with garlic powder, paprika, salt, and pepper.
Roast in the oven for 20-25 minutes, or until the cauliflower is golden brown and tender.
Meanwhile, in a small bowl, whisk together the tahini, lemon juice, and water until smooth.
In a large bowl, combine the cooked quinoa, roasted cauliflower, and chickpeas.
Drizzle the tahini dressing over the salad and toss to combine.
Serve warm or cold.

Nutrition:

Calories: 437, Fat: 18g, Protein: 14g, Carbohydrates: 54g, Fiber: 10g

This Roasted Cauliflower and Chickpea Quinoa Salad with Lemon Tahini Dressing is a delicious and nutritious meal that is packed with protein, fiber, and flavor. It’s easy to make and can be served warm or cold.

Rating:

5

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